Fumiya
cost estimate: lunch 5,000 to 6,000 yen, dinner 10,000 yen
closed: no fixed days off
A restaurant where foodies gather in search of the best of the Tango region.
The restaurant is a landmark building stands as if it floats along the reedy Oi River. Falling in love with the appearance of a former teahouse built in 1926, owner Yoichi Inaba renovated the building in 1988 and revived it into a restaurant. Inaba, who trained in Pontocho and Nishijin in Kyoto, started to offer Kyoto cuisine using the best ingredients from Tango. Customers are looking for a variety of delicate and bold dishes that are prepared by chefs who are fully aware of the cooking methods that bring out the deliciousness of the ingredients. The most popular Tango torigai (type of shellfish) course is offered for only one month from mid-May to mid-June. Many foodies make annual reservations due to the rare kaiseki meal that includes sashimi, grilled cuisine, sushi, etc., made entirely of shellfish. This restaurant is a destination in itself, with people traveling here explicitly to taste the best of each season in Tango.
I want to carefully select the fish because they are the main ingredients of the dishese here, so I go to the nearby fishing port such every morning to stock up. Look at the fish in the nets and think about the menu for the day. In addition to shellfish and yellowtail, I also recommend conger eel, sea bass and Matsuba crab. There is a season for every fish, and we at Fumiya select fish that are at the peak of their flavor. Many customers come from the cities of Kobe, Osaka, and Kyoto to dine here for that reason. Enjoy the atmosphere of a traditional teahouse and appreciate the local food of the Tango region to the backdrop of the beautiful riverside scenery.
Tango torigai shellfish Full Course
A full course of Tango torigai, a large bodied shellfish with excellent texture. Through a variety of cooking styles the profile of the torigai changes immensely. This exquisite meal has the owners seal of approval! 18,000 yen (excluding tax and service charge)
Yellowtail Shabu-shabu style Plan
This is a specialty dish that goes along with the shellfish. Dip the thinly sliced fish for the first time in the soup stock. This essential winter delicacy can be tasted only from late November to early March. 10,000 yen (excluding tax and service charge)
Grilled mackerel sushi
Ginger sandwiched between savory mackerel and sushi rice. This is also a very popular set for event sales at shops, and Fumiya receives orders from all over the country. 1,800 yen (excluding tax and service charge)
access About 5 minutes walk from Miyazu Station, 10 minutes by car from Miyazu Amanohashidate IC Expressway
address 2039 Shimazaki, Miyazu City, Kyoto Prefecture
TEL 0772-22-0238 Reservations are possible
hours 11:00-14:00 (LO13:00) 17:00~22:00 (LO20:00)
closed: no fixed days off
Payment information credit card· Electronic money· QR code settlement Credit card payment VISA, mastercard, JCB, AMERICAN EXPRESS, Diners Club, DC card
Facility information Number of seats 60 seats, 4 Private rooms
Parking 10 spots